The Crisper Whisperer: A Savory Take on Grapes

Red, green, or in between, grape season is in full swing through the fall. While grapes are perfectly suited to fruit salads, cheese plates, and eating straight out of hand, they also shine in cooked and savory capacities. Here are a few of my favorite ways to eat grapes. What about you? Do you have a favorite savory or cooked preparation for grapes? Let us know in the comments!

Roasted Grapes

Preheat the oven to 425°F. Toss one pound of grapes, picked from their stems, with one tablespoon of olive oil. Sprinkle with salt and a teaspoon or two of chopped fresh herbs (such as rosemary or thyme). Roast, tossing with a spatula once or twice, until the skins begin to blister,15 to 20 minutes. Serve immediately as a complement to roasted chicken, game, or pork.

Steel-cut Oats with Grapes, Gorgonzola, and Walnuts

This little beauty was featured on The Kitchn a couple of years ago. Grapes! Gorgonzola! Nuts! Need I say more?

(Actually, there is one more thing. Try the grape, Gorgonzola, walnut combination as a topping for pizza, focaccia, or bitter greens salad, too.)

Chicken Salad Veronique

I first came across this grapely chicken salad courtesy of the Barefoot Contessa. It's a successful and playful variation of the classic Chicken Veronique (albeit one without the wine, which is always a questionable decision).

And while we're on the subject of chicken salad with grapes, try adding grape halves to your favorite recipe for curried chicken salad, too.

Now it's your turn, Serious Eaters. How do you like your cooked or savory grapes?

You may know Carolyn Cope as Umami Girl. She stops by on Tuesdays with ideas on preparing fruits and vegetables. —The Mgmt.

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About the Author

Carolyn Cope is the voice behind the popular food and lifestyle blog Umami Girl, where she'll soon be releasing a free e-book filled with easy ways to incorporate more healthy, plant-based foods into your life. She is equal parts live-to-eat and eat-to-live and currently does both from London.

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